Name: Truffle Cheese and Potato Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Small potatoes - 10; Tomatoes, diced, divided - 4; Onion, diced, divided - 1; Green chile pepper, diced, divided - 1; Salt and ground black pepper to taste - 1; Olive oil, divided - ½ cup; Corn tortillas - 10; Truffle-infused cow's milk cheese, grated - 5 ounces

Ingredients for - Truffle Cheese and Potato Tacos

1. Small potatoes 10

2. Tomatoes, diced, divided 4

3. Onion, diced, divided 1

4. Green chile pepper, diced, divided 1

5. Salt and ground black pepper to taste 1

6. Olive oil, divided ½ cup

7. Corn tortillas 10

8. Truffle-infused cow's milk cheese, grated 5 ounces

How to cook deliciously - Truffle Cheese and Potato Tacos

1 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.

2 . Stage

Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.

3 . Stage

Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.

4 . Stage

Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.

5 . Stage

Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.